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Fresh Strawberry Dessert


  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup chopped pecans
  • 1/2 cup cold butter, cubed
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 quarts fresh strawberries, halved
  • GLAZE:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons strawberry gelatin
  • 2 teaspoons lemon juice
  • Whipped cream


  • 1. In a small bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13x9-in. baking dish. Bake at 300° for 25-30 minutes or until set; cool completely on a wire rack.
  • 2. For filling, in a small bowl, cream the butter, cream cheese, confectioners' sugar and vanilla until light and fluffy. Spread over crust; cover and chill.
  • 3. For glaze, 2-3 hours before serving, combine sugar and cornstarch in a small saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; stir in gelatin until dissolved. Stir in lemon juice. Cool to lukewarm, stirring occasionally.
  • 4. Meanwhile, arrange strawberries over filling. Spoon glaze over berries. Chill until serving. Garnish with whipped cream.

Nutrition Facts


Average Rating:
  • irishlass136
    Jul 4, 2011

    Good shortbread crust, however - the filling and glaze were much too sweet for us! I would say the filling is more like a cream cheese icing. Followed the directions exactly.

  • mtngal10
    Dec 4, 2010

    This a is a wonderful summer dessert. I make it year round because my grandchildren love it. My 12 year old grandson even wrote a school paper on it, gave raves to Grandma Bea's scrumpdellicious strawberry dessert. His teacher was so impressed with his graphic description that she gave him an A+. A tad time consuming to make, but well worth it.

  • jgfan
    Dec 31, 1969

    Use the dry jello powder. It helps to thicken the glaze.

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